Salary by experience
View as table
| Experience | Salary (CHF) |
|---|---|
| 0-2 yrs | CHF 68'250 |
| 3-5 yrs | CHF 66'292 |
| 6-8 yrs | CHF 79'584 |
| 9-11 yrs | CHF 74'372 |
| 12-21 yrs | CHF 69'249 |
| 21+ yrs | CHF 75'400 |
Top HR
Swiss professionsFood
Metzgermeister/in HFP
You run meat businesses and combine craftsmanship with business management
01 · Overview
What this profession is about
You manage meat specialty shops, optimize processes, ensure hygiene, and oversee staff and finances
Butcher masters and butchers combine traditional craftsmanship with modern business management. You run your own meat specialty shops or departments in industrial production. You plan budgets, train staff, and ensure the highest quality and hygiene standards. You negotiate with suppliers, optimize processes, and drive innovation. Your daily routine is defined by responsibility for staff, finances, and goods flow. You shape production, maintain customer contact, and ensure compliance with strict food regulations.
FieldFood
Education pathContinuing Education Profession
IndustryButchery & Meat Production
Swissdoc 0.210.21.0
02 · Salary
What you can earn
✓ Exact salary match
Salaries reflect Swiss market data. Range covers entry to senior. Salary reference based on Master Butcher. Based on 100 observations, updated 7 months ago.
Salary trend
-16% over decadeView as table
| Period | Salary (CHF) |
|---|---|
| 2014-2016 | CHF 78'650 |
| 2017-2019 | CHF 68'250 |
| 2020-2022 | CHF 71'000 |
| 2023-2025 | CHF 66'000 |
Top earning cantons
View as table
| Canton | Salary | Obs. |
|---|---|---|
| Zurich | CHF 78'220 | 17 |
Top paying industries
View as table
| Industry | Salary | Obs. |
|---|---|---|
| Catering / Hotel | CHF 110'000 | 5 |
| Retail trade / Wholesaling | CHF 70'750 | 58 |
| Commercial operation / Skilled crafts | CHF 68'000 | 20 |
03 · Pathway
How to enter and grow
- 🎓 Metzgermeister/in mit eidg. Diplom
- ⏱ 1 Jahr berufsbegleitend
Official education path
The part-time course lasts 1 year and provides business know-how and leadership knowledge
Typical training path
Metzgermeister/in mit eidg. Diplom
Curriculum
- Allgemeine Unternehmensführung
- Leadership, Kommunikation und Personalmanagement
- Organisation
- Rechnungswesen
- Marketing, Öffentlichkeitsarbeit, Lieferenten- und Kundenbeziehungen
- Recht in der Unternehmensführung
- Vernetzungsmodul
- Businessplanerstellung (Finanzen, Personal, Marketing, Bankwesen, Medienarbeit, Präsentationstechnik, Sozialpartner)
- Vertragswesen, Geschäftsübernahmen, Personal, Ziele
- Umgang mit den Medien
- Social-Media, E-Marketing, Digitalisierung
- Branchenkennzahlen, Kostenstellenrechnung, Filialisierung, Logistik, Datensicherheit, Kassensysteme, Videoüberwachung, Diebstahl, Innovation, Ladenbau, Investitionsmanagement, Produkterneuerun
- Aktualitäten
- Branche, Versicherungen, Finanzen
- Labels
Prerequisites
- eidg. Fachausweis (BP) als Betriebsleiter/in Fleischwirtschaft or equivalent qualification
- At least 2 years of professional experience in a meat industry company at an 80 percent workload since completing the BP as Betriebsleiter/in Fleischwirtschaft
Requirements
- Leadership and social competence
- Customer-oriented behavior
- High quality awareness
- Hygiene awareness
- Sense of responsibility
- Organisational and planning skills
- 1Allgemeine Unternehmensführung
- 2Leadership, Kommunikation und Personalmanagement
- 3Organisation
- 4Rechnungswesen
- 5Marketing, Öffentlichkeitsarbeit, Lieferenten- und Kundenbeziehungen
- 6Recht in der Unternehmensführung
- 7Vernetzungsmodul
- 8Businessplanerstellung (Finanzen, Personal, Marketing, Bankwesen, Medienarbeit, Präsentationstechnik, Sozialpartner)
- 9Vertragswesen, Geschäftsübernahmen, Personal, Ziele
- 10Umgang mit den Medien
- 11Social-Media, E-Marketing, Digitalisierung
- 12Branchenkennzahlen, Kostenstellenrechnung, Filialisierung, Logistik, Datensicherheit, Kassensysteme, Videoüberwachung, Diebstahl, Innovation, Ladenbau, Investitionsmanagement, Produkterneuerun
- 13Aktualitäten
- 14Branche, Versicherungen, Finanzen
- 15Labels
Where this can lead
Career changers can enter the field through related advanced training courses or studies in food science
04 · Skills & fit
What it takes
Required skills
- Leadership skills
- Hygiene awareness
- Business acumen
- Customer focus
Personality fit
- Swiss career path
- Career transition
- Professional growth
05 · Daily reality
What the work feels like
Typical day
You stand at the prep station, check the freshness of the goods, and coordinate shift planning for the team at the same time
- You run your own meat specialty businesses or production departments with full responsibility
- You calculate business metrics and plan the operational budget
- You train staff and distribute daily work tasks
- You negotiate prices and quantities with suppliers
- You monitor the cooling and storage of meat stocks
- You break down carcasses, smoke sausages, and prepare goods
- You maintain direct customer contact and design marketing campaigns
- You source new machines and optimize work processes
Working conditions
You work in a leadership role in meat specialty shops, production facilities, or large distributors. Your workplaces are clean halls with machines, cold rooms, and administrative offices
Where to learn
- Schweizer Fleisch-Fachverband SFF8600 Dübendorf
- SIU Schweizerisches Institut für UnternehmerschulungVerena-Conzett-Str. 23, 8004 Zürich
Strengths
- Leadership skills
- Hygiene awareness
- Business acumen
- Customer focus
Trade-offs
- High responsibility
- Physical strain
- Early working hours
- Regulatory pressure
06 · Similar
